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Posts Tagged ‘whole wheat’


The menu for New Year’s Eve included these crackers along with some homemade chocolate covered strawberries and prosecco. I brought the second batch last night to a New Year’s Day Party as well, and they disappeared quickly. I think these are going to be a good substitute for the gougeres I usually make. Because they don’t have a lot of butter, they aren’t flaky but more crunchy from all the cheese. Definitely addictive. A great start to the New Year!

Parmesan Cheddar Crackers

1 cup flour

1/3 cup spelt flour or whole wheat flour

3/4 cup grated cheddar

1/2 cup grated parmesan

1/2 teaspoon salt

1 teaspoon sugar

1 pinch cayenne

2 tablespoons butter

2 tablespoons olive oil

2 eggs

Combine the flours, sugar, salt, and cayenne into a bowl. Add the butter and squeeze between your fingers until the butter pieces have broken down and the mixture is crumbly. Add the cheeses and stir to combine, making sure all the cheese is distributed. Add the olive oil and eggs and stir together. Divide into two halves and wrap in plastic wrap. Let them rest in the fridge for at least 15 minutes.

After resting, roll out each half between two pieces of parchment paper as thinly as possible. Cut with a pizza wheel and place the crackers on silpat-lined baking sheets. They will puff up a little while cooking, so you want to spread them out a little. Bake them at 375 degrees for 10-12 minutes, or until starting to brown on the edges. Let cool a few minutes before moving them so that they can crisp up as they cool.

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Sometimes things don’t go quite the way you expect in the kitchen. Part of cooking is rolling with whatever happens, it’s not a mistake unless you make it one. This dough didn’t turn out the way I expected because the yeast I used was not alive, however, it was still delicious so let’s just pretend I intended it to be flatbread instead of pizza. I’m including the real pizza dough recipe, but to make it like a flatbread, just leave out the yeast. Next time, I’m going to make sure the yeast is alive though. The test is to let it sit for up to half an hour with the water and if it bubbles, it’s alive.

Nectarine and Cherry Tomato Whole Wheat Flatbread

1 nectarine, sliced thin

1 cup cherry tomatoes

1 tablespoon thyme leaves

1 teaspoon olive oil

1 clove garlic, minced

2 tablespoons grated parmesan or pecorino

Dough

6 tablespoons water

2 tablespoons white wine

3/4 tablespoon yeast

1 teaspoon salt

1/2 teaspoon honey

1 tablespoon olive oil

1 cup whole wheat flour

1/2 cup all-purpose flour

Preheat your oven and pizza stone to 425 degrees (you can do this when the dough is almost done resting). Stir together the water, wine, and yeast until the yeast has dissolved. Add the honey, salt, and olive oil and combine. Add the flour and stir until it becomes thick, then start working with your hands. Sprinkle some extra flour on a board and kneed for a couple of minutes.

Coat a bowl with a little olive oil and put the ball of dough in the bowl. Cover with plastic wrap and let it rest for  an hour.

Roll out the dough and place it on the hot pizza stone. Brush olive oil on the dough and spinkle on the garlic and thyme. Spread out the slices on nectarine and the cherry tomatoes. Sprinkle the cheese on top and cook for 20 minutes, or until it starts to brown on the edges.

Let it cool for a couple minutes before slicing and enjoy.

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